1 oz White rum (I usually go with any white Puerto Rican rum)
1 oz Golden rum (I prefer Jamaican Coruba rum)
1 oz Dark rum (I prefer Uitvlugt from Guyana)
1 oz Apricot brandy
1 oz Pineapple juice
1 oz Papaya juice
1/2 oz 151-proof rum
1 Dash of rock candy syrup
Shake everything except the 151 rum with lots of crushed ice. Present with a sprig of mint and lit(!) the 151 rum for that classic 50s tiki feel.
I tried making some variations of this one with kiwano fruit and grape but none came out as good as this one.